CREPES FRAGOLA with Plum-Scented Mascarpone Crema


1 cup whole milk
1/4 cup cold water
2 eggs
1/2 tsp. pure vanilla extract
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 cup sugar
1 T. Brandy or
2 oz. ATALANTA Unsalted Butter, melted
3/4 cup all-purpose flour
vegetable oil or non-stick vegetable spray for making crepes
2 oz MENU Salsa Fragola
Confectionary sugar for dusting
plum-scented mascarpone crema
8 oz. ATALANTA BRAND Mascarpone
1/4 cup granulated sugar
1 cup heavy whipping cream
2 T. Plum Brandy or Grappa


1. Place milk, water, eggs, vanilla, cinnamon, salt, sugar, brandy, melted butter and flour in a blender and blend on high speed until lump-free and smooth. Allow the batter to sit for about 30 minutes before making the crepes.

2. Heat the crepe pan until very hot, and swirl a small amount of vegetable oil around to make the first crepe. Pour only enough batter to coat the bottom of the pan; the batter should not pool in the center or the crepes will be too thick and gummy. When the edges turn golden brown, carefully flip the crepe to cook on the other side. Lay the crepes out on a cookie sheet, slightly overlapping. As they cool, use parchment paper to layer them.

3. To serve, lightly dust a plate with confectioner¡¯s sugar. Lay a crepe off center. Spread with some of MENU Salsa Fragola the and flip over the crepe to create an attractive fold. Dust with additional confectioner¡¯s sugar and serve with Mascarpone Crema. Plum-Scented Mascarpone Crema Place all ingredients in bowl of an electric mixer, or use a balloon whisk by hand to whisk until soft peaks form. Chill 10 minutes before serving to allow the flavor to develop.

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